Buy Now → Blueberry Banana Baked Oatmeal Muffins
These blueberry banana baked oatmeal muffins with no added sugar are a healthy and delicious breakfast for babies, toddlers, and mamas! They are make-ahead friendly and come together with just one bowl and in just 30 minutes. (gluten free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
Units
Scale
- 2 medium very ripe bananas
- 2 large eggs
- 3/4 cup milk of choice
- 2 tbsp melted coconut oil, butter or neutral oil of choice
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tbsp ground flaxseed (optional)
- 1/2 tsp baking soda
- 3/4 cup blueberries, fresh or frozen (no need to thaw)
Instructions
- Heat oven to 350°F. Line a standard size muffin tin with silicone liners or paper liners.
- In a large bowl, mash the bananas.
- Add the eggs, milk, oil and vanilla and whisk until well combined.
- Add the oats, flaxseed (if using), and baking soda and stir to combine.
- Stir in the blueberries.
- Scoop the batter into the muffin cups, using 3-4 tbsp per cup. I like to use a large cookie scoop for equal portions.
- Bake 20-25 minutes, or until the centers are set and no longer jiggle. If you're using frozen blueberries, the bake time will be a little bit longer than with fresh.
- Remove from the oven and let muffins cool for 5-10 minutes before removing them from the pan.
Notes
- Store baked oatmeal muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- You can also bake these in a mini muffin pan (I like this silicone muffin pan) for 16-18 minutes, or in one 8x8-inch baking dish for 25-30 minutes.
- Feel free to add in other spices or flavors, such as almond extract or cinnamon. If you're giving this to older toddlers and kids, you can add a couple of tablespoons of honey or maple syrup for extra sweetness.